This Sausage Roll recipe from the cookbook “Everything I know about cooking I learned from the CWA of NSW” is perfect for your next High Tea at home.
This recipe is one of 120 tried and true recipes featured in the new cookbook “Everything I know about cooking I learned from the CWA of NSW“.
When it comes to cooking, you can’t trust just anyone for a reliable recipe. With over 70 years experience we know these recipes are well and truly, tried and tested. From the perfect sausage roll snack to a succulent Greek-style roast chicken for dinner to a honeycomb cheesecake slice for dessert, Everything I know about cooking I learned from CWA is the perfect kitchen companion, in a deceptively small format.
Offering a wide range of delicious and delectable recipes to suit both the beginner and the expert cook. Including recipes for snacks, soups, sandwiches, salads, main courses, desserts, cakes, biscuits, slices and – of course, most importantly – scones.
The Country Women’s Association of NSW is a member of CWA Australia and the international organisation Associated Country Women of the World. The CWA is the largest women’s organisation in Australia and aims to improve conditions for country women and children, by lobbying for change, helping the local community, creating a network of support and meeting together in towns and cities.
View the CWA Plain Scone Recipe.
‘Everything I know about cooking I learned from the CWA of NSW (Murdoch Books RRP $16.99)’.
Preheat the oven to 200°C. Lightly grease two baking trays.
Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
Mix half the remaining egg with the remaining ingredients in a large bowl, then divide into six even portions.
Pipe or spoon filling down the centre of each piece of pastry, then brush edges with some of the egg.
Fold the pastry over the filling, overlapping the edges and placing the join underneath.
Brush the rolls with more egg, then cut each into six short pieces.
Cut two small slashes on top of each roll, place on the baking trays and bake for 15 minutes.
Reduce the heat to 180°C and bake for another 15 minutes, or until puffed and golden.